Vanilla Panna Cotta

Chef Lina Paccoud

Spigalina,, Lenox, MA

Vanilla Panna Cotta


  • Berry Compote:
  • 2 pints assorted fresh berries (raspberries, blueberries, blackberries, and strawberries)
  • 1/3 cup vanilla sugar
  • ½ cup water
  • Panna Cotta:
  • 1 Cup Milk
  • 3 Teaspoons Gelatin
  • 2 Cups Heavy Cream
  • ½ Teaspoon Vanilla Extract
  • ¾ Cup Milk
  • ½ Vanilla Bean
  • ¼ Cup Sugar


Berry Compote:
Boil sugar and water until sugar has dissolved.
Add berries and let steep.
Panna Cotta :
Mix ¼ cup milk and gelatin and let the gelatin bloom in a small sauce pan.
Mix heavy cream, ¾ cup milk, and vanilla extract. Scrape seeds of vanilla bean and add to cream.  Bring to a boil.
Add ¼ cup sugar to hot liquid and melt sugar.
Melt gelatin.
Combine everything together and warm.
Strain and let cool.
Pour the Panna Cotta into molds.
Cover immediately with plastic wrap and refrigerate for a minimum of 8 hours.
Serve with Berry Compote.


Recommended wine/beer for Vanilla Panna Cotta:

Renardat-Fache NV Bugey Cerdon Sparkling Rosé Wine [Mérignat, France]